KR20160121133A - Three steps complex fermented crude liquid and manufacturing method thereof - Google Patents
Three steps complex fermented crude liquid and manufacturing method thereofInfo
- Publication number
- KR20160121133A KR20160121133A KR1020150050698A KR20150050698A KR20160121133A KR 20160121133 A KR20160121133 A KR 20160121133A KR 1020150050698 A KR1020150050698 A KR 1020150050698A KR 20150050698 A KR20150050698 A KR 20150050698A KR 20160121133 A KR20160121133 A KR 20160121133A
- Authority
- KR
- South Korea
- Prior art keywords
- fermentation
- vegetable material
- potato
- potatoes
- wild ginseng
- Prior art date
Links
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/324—Foods, ingredients or supplements having a functional effect on health having an effect on the immune system
Abstract
Description
The present invention relates to a three-stage complex fermentation stock solution and a method for producing the same, and more specifically, to a three-stage complex fermentation stock solution through temperature and humidity control and a method for producing the same.
Due to the recent rapid development of modern society and the advancement of civilization, the lifestyle of modern people becomes irregular and the immune system is weakened due to changes in eating habits such as overwork, stress, unrelenting drinking and various instant foods and high protein foods, It is surging.
Immune function is known to protect the body against various pathogens, and this immune function has been used as a method to prevent and cure diseases. Typical examples are immunization and antitoxin use.
Recently, as the mechanisms of action of these immune functions are known, attempts have been made to directly use immune modulating substances capable of controlling immune function. It nonspecifically stimulates immune cells to enhance the immune function of the living body, thereby enhancing the body's defense from disease factors.
Such immunomodulating substances include chemical synthetic substances, microbial compositions and biological preparations. However, most of these immune modulating substances are limited to practical use due to side effects or toxicity.
In order to solve this problem, studies on immunomodulatory substances have recently been carried out through the use of effective ingredients extracted from non-toxic food materials or natural products, and the use and efficacy of existing herbal materials. Studies on the nutritional physiology and pharmacokinetics of these effects have also been actively conducted.
From these natural products, the search for physiologically active substances for controlling the living body and the bio-defense system has progressed actively, and it is now entering into practical use as a therapeutic agent or health supplement food for alternative medicine. Particularly, studies on various natural products for activating the immune function are actively conducted.
Accordingly, the inventors of the present invention prepared a crude fermentation solution of a mixture of various plant materials by examining a non-toxic food material, a natural product, or a conventional herbal medicine in the process of studying a substance capable of exhibiting an anti-cancer effect by enhancing the immune function, In particular, the present invention has been accomplished on the basis of the fact that the fermentation stock solution exhibits a high immune cell activating effect through a three-stage complex fermentation process for controlling temperature and humidity, and is superior in the ability to destroy cancer cells in vivo and inhibits the growth of cancer cells .
The object of the present invention is to provide a three-stage complex fermentation stock solution which realizes a natural component effect of a herb by preparing vegetable materials and continuously fermenting a useful microorganism such as yeast, lactic acid bacteria, or fungi through a three-stage fermentation process with strict temperature and humidity control And a method for manufacturing the same.
Another object of the present invention is to provide a method for producing a three-stage complex fermentation broth which maximizes the production of organic by-products such as acetic acid, butyric acid, propionic acid and bacteriocin through a three-stage fermentation process, thereby doubling the immunity and anticancer capacity.
Still another object of the present invention is to provide a three-stage complex fermentation broth containing various vegetable materials excellent in immunity and anticancer effect through the three-stage complex fermentation process.
The above and other objects of the present invention can be achieved by the present invention described below.
One aspect of the present invention provides a method of preparing a plant material, comprising: preparing a vegetable material; Subjecting the vegetable material to first fermentation at 25 to 30 DEG C and a humidity of 25 to 35%, respectively; Fermenting the first fermented vegetable material at 35 to 40 DEG C and a humidity of 40 to 50%, respectively; And a third fermentation step of fermenting the second fermented vegetable material at 40 to 50 DEG C and a humidity of 45 to 55%, respectively.
In one embodiment, the vegetable material is selected from the group consisting of wild ginseng, lentil, porcine potato, plum, kale, pumpkin, grape, pear, onion, radish, aloe, myrtle, celery, kelp, carrot, eggplant, Peach, citrus, fig, parrot, and burdock can be used alone or in admixture of two or more kinds. The composition of the present invention is not particularly limited, and may be selected from the group consisting of peaches, citrus fruits, apples, cabbages, shiitake mushrooms,
In one embodiment, the vegetable material may include wild ginseng, sweet potato, and porcine potato.
In one embodiment, the porcine potato may comprise a mixture of raw porcine potato and dried porcine potato at a weight ratio of 1: 1.
In one embodiment, the raw potatoes are cut into sections and used, and the dried potato potatoes can be used after heating.
In one embodiment, in the first fermentation, the wild ginseng can be cut and used by heating.
In one embodiment, in the first fermentation, the vegetable material may be agitated 100 to 200 times for 6 to 8 days each.
In one embodiment, in the second fermentation and the third fermentation, the vegetable material may be sealed with a gauze.
In one embodiment, in the second fermentation, the vegetable material may be agitated 100 to 200 times for 6 to 8 days each.
In one embodiment, in the third fermentation, the vegetable material may be agitated 100 to 200 times for 6 to 8 days each.
In one embodiment, after the third fermentation, each of the fermented vegetable material is diluted 8 to 12 times; The diluted vegetable material may be mixed and agitated 100 to 200 times for 1 to 2 days.
Another aspect of the present invention relates to a three-stage complex fermentation stock solution prepared by the above production method.
Another aspect of the present invention is to provide a method for producing a ginseng root, Yeoju; And a porcine potato, wherein the porcine potato comprises a raw porcine potato and a dried porcine potato at a weight ratio of 1: 1.
In one embodiment, the weight ratio of the wild ginseng: fox: porcine potato may be 1: 2.5: 2.5 to 1: 7: 7.
Another aspect of the present invention relates to a food composition comprising a three-stage composite fermentation stock solution prepared by the above method.
Another aspect of the present invention relates to a pharmaceutical composition comprising a three-stage complex fermentation stock solution prepared by the above method.
The three-stage composite fermentation broth according to the present invention and the method for producing the same are prepared by preparing a plant material and continuously fermenting the useful microorganisms such as yeast, lactic acid bacteria, and fungi through a three-stage fermentation process with strict temperature and humidity control, In addition, the production of organic byproducts such as acetic acid, butyric acid, propionic acid and bacteriocin is maximized, thereby enhancing the immunity and anti-cancer ability.
1 is a schematic view showing a method for producing a three-stage composite fermentation stock solution according to one embodiment of the present invention.
2 is a schematic view showing a method for producing a three-stage composite fermentation stock solution according to another embodiment of the present invention.
3 is a photograph showing a change in the vegetable material during the first fermentation according to Example 1 of the present invention.
4 is a photograph showing a change in the vegetable material during the second fermentation according to Example 1 of the present invention.
5 is a photograph showing a change in the vegetable material during the third fermentation according to Example 1 of the present invention.
Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those skilled in the art can easily carry out the present invention. The present invention may be embodied in many different forms and is not limited to the embodiments described herein.
In addition, the terms described below are terms defined in consideration of the functions of the present invention, which may vary depending on the intention or custom of the user, the operator. Therefore, definitions of these terms should be made based on the contents throughout this specification.
Method for producing the crude fermentation broth of three stages
1 is a schematic view showing a method for producing a three-stage composite fermentation stock solution according to one embodiment of the present invention.
Referring to FIG. 1, a three-stage composite fermentation stock solution of the present invention is prepared by preparing a plant material (S10), first fermenting (S20), second fermenting (S30), and third fermenting (S40).
Hereinafter, this will be described in detail.
A method for producing a three-stage composite fermentation stock solution, which is one aspect of the present invention, comprises preparing a plant material (S10); (S20) the first plant material at 25-30 DEG C and a humidity of 25-35%, respectively; Fermenting the first fermented vegetable material at 35 to 40 DEG C and a humidity of 40 to 50% (S30); And a third fermentation (S40) of the second fermented vegetable material at 40 to 50 DEG C and a humidity of 45 to 55%, respectively.
Vegetable material preparation step
The plant material preparation step (S10) may be performed for the purpose of preparing various vegetable materials.
In the present invention, the vegetable material is selected from the group consisting of wild ginseng, lentil, pork potato, plum, kale, pumpkin, grape, pear, onion, radish Peel, peach, citrus, apple, cabbage, shiitake mushroom, lotus root, leek, leek, ginger, prosciutto, jujube, taro, garlic, Vegetable raw materials such as potato, fig, parsley, burdock, and seaweed. However, as long as the object of the present invention relating to the anticancer ability and the immunity enhancement can be realized, the kind thereof is not limited thereto.
For example, it may preferably include all of wild ginseng, leek and pig potatoes.
The wild ginseng is a rare plant that has been regarded as a mysterious herb from ancient times and is known as the legendary medicinal plant because of its mysteriousness and its mysterious effect. The mountain ginseng, which is wild and wild in the deep valleys, is the most precious and valuable herb, and especially the wild ginseng is known to be a mysterious medicine. The major component of wild ginseng is saponin, which is a glycosides component, and a nitrogen-containing compound such as protein, amino acid, nucleic acid, alkaloid, fatty acid, fatty acid, essential oil, polyacetylene, phenol compound, phytosterol, Terpenoids, saccharides, monosaccharides and oligosaccharides, polysaccharides, pectin, vitamins and minerals, and alkaloids. These ginsengs are known to have excellent properties for enhancing anticancer ability and immunity.
The wild ginseng is included in the anticancer ability and immunity enhancement purpose for the implementation of the present invention, and can be cut by cutting and then roasted in a medium fire. In one embodiment of the invention, for example, there may be more than 50 years of wild ginseng, for example over 70 years of wild ginseng. It is advantageous that various nutritional ingredients such as saponin, protein, amino acid, nucleic acid, alkaloid, oligosaccharide, polysaccharide, pectin and vitamin are included in the above age range.
The wild ginseng may be contained in an amount of 5 to 8% by weight, for example, 6 to 7% by weight, based on 100% by weight of the entire three-stage composite fermentation broth including wild ginseng, It has the effect of controlling the nerve function in the human body, regulating the body fluid and metabolism function, enhancing the strength, anti-diuretic and sexual function, enhancing the resistance to stress, promoting digestion absorption and production of immune antibody, .
The bitter gourd (Momordica Charantia) is a perennial vine plant that is widely grown in Asia. It is called bitter melon in China. It is called bitter melon in China, Goya in Japan, Yeoju in Korea, female, have. Yeoju is rich in keratin, carotene, calcium, iron, folic acid, pantothenic acid, plant fiber, and mamordecin, including vitamin C, which has antioxidant properties. It also has anticancer effect, malaria treatment, weight loss and digestive stimulation, and is used as a herbal medicine. Recently, it has been reported that it can be used for the treatment of diabetes.
The yeast is contained for the purpose of inhibiting cell proliferation of cancer cells to achieve anticancer activity. In one embodiment of the present invention, the yeast may be dried and contained.
The lactose may be contained in an amount of 35 to 55% by weight, for example, 40 to 50% by weight, based on 100% by weight of the total of the three-stage composite fermentation broth. In addition, it has excellent antimicrobial activity against harmful bacteria of human body, and can be effectively used as a health functional food in addition to a therapeutic agent for prevention and treatment of cancer diseases.
The pig potatoes are several years old of Helianthus Linne (Compositae) and are distributed throughout Korea from North America. Pork potato is a plant which does not contain starch and contains as much as 15% inulin which is a polymer of fructose as a main component. The inulin content of dried pig potatoes accounts for 65-70% in dry weight. Pork potatoes contain both inulin and fructooligosaccharides, which can improve cholesterol control and inhibit postprandial hyperglycemia. In addition, it has the function to improve intestinal environment, smooth out bowel movement and increase calcium absorption due to the proliferation of beneficial bacteria and inhibition of harmful bacteria. The roots of the potatoes contain 15% of inulin and the plant contains the most inulin. Pork potatoes are called medicinal herbs, and according to Ungok Hyeokgak, pig potatoes have the efficacy of chelating and hemolyzing blood, which acts as a fever for fever and fever. It has a healing effect on vaginal damage, a fracture of the neck, tastes sweet and has a cold temper.
The porcine potatoes are included for the purpose of realizing anti-cancer and immunity enhancement of the present invention, and two types of dried porcine potatoes and raw pork potatoes can be used. At this time, the dried potato potatoes can be roasted and included, and the raw potato potatoes can be cut into pieces.
The porcine potato may be prepared by mixing raw pig potatoes and dried pig potatoes in a weight ratio of 1: 1 to 1: 1.3, for example, in a weight ratio of 1: 1 to 1: 1.2, for example, in a weight ratio of 1: , ≪ / RTI > It is easy to stir in the weight ratio range and it is possible to realize the optimum performance effect of the pig potato.
The porcine potato may be contained in an amount ranging from 35 to 55% by weight, for example, from 40 to 45% by weight, based on 100% by weight of the total of the three-stage composite fermentation broth. It is effective in improving intestinal environment and promoting bowel function in the above-mentioned content range, further improving obesity, reducing neutral lipid, inhibiting antidiabetic and colon cancer development.
The weight ratio of the wild ginseng to the potato may be 1: 2.5: 2.5 to 1: 7: 7, and may be, for example, 1: 3: 3 to 1: 6: 6. The composition of the present invention is excellent in anticancer activity against cancerous cells and antifungal activity against harmful bacteria in human body, and can be effectively used as a therapeutic agent and a health functional food for the prevention and treatment of cancer diseases.
The first fermentation step
The first fermentation step (S20) may be performed for the purpose of first fermenting each of the prepared vegetable materials.
The first fermentation can be performed by performing a daily shake operation (100 times to 200 times of stirring) for the first 6 to 8 days. For example, fermentation can be performed by performing a shake operation (120 times to 180 times of stirring once) every day for 6.5 to 7.5 days. In the above range, effective microorganisms such as yeast, lactic acid bacteria, fungi and the like are efficiently fermented, and then the natural components of the sequential three-row continuous herbal medicine are optimally realized.
The first fermentation may be performed at a temperature of 25 to 30 DEG C and a humidity of 25 to 35%. For example, at a temperature of 27 to 28 DEG C and a humidity of 28 to 32%. The production of organic by-products such as acetic acid, butyric acid, propionic acid, and bacteriocin is maximized in addition to the intrinsic components of the herb in the temperature and humidity ranges, thereby doubling the immunity and anti-cancer ability.
The second fermentation step
The second fermentation step (S30) may be performed for the purpose of fermenting each of the first fermented vegetable material.
The second fermentation can be performed by performing a daily shake operation (100 times to 200 times of stirring) for 13 days to 15 days, which is the next 7 days. For example, the fermentation can be performed by performing a shake operation (120 times to 180 times of stirring once a day) for 13.5 to 14.5 days. In the above range, effective microorganisms such as yeast, lactic acid bacteria, fungi and the like are efficiently fermented, and then the natural components of the sequential three-row continuous herbal medicine are optimally realized.
The second fermentation can be performed at a temperature of 35 to 40 DEG C and a humidity of 40 to 50%. For example, at a temperature of 37 to 38 DEG C and a humidity of 42 to 48%. The production of organic by-products such as acetic acid, butyric acid, propionic acid, and bacteriocin is maximized in addition to the intrinsic components of the herb in the temperature and humidity ranges, thereby doubling the immunity and anti-cancer ability.
In the second fermentation, the upper portion of the container containing each of the vegetable materials may be covered with gauze or the like for the purpose of producing the lactic acid bacteria membrane on the eighth day. Whereby the live cells can be easily formed.
Third fermentation step
The third fermentation step (S40) may be performed for the third fermentation of each of the second fermented vegetable materials.
The third fermentation can be performed by performing a daily shake operation (100 times to 200 times of stirring) for 20 days to 22 days, which is the next 7 days. For example, the fermentation can be performed by performing a shake operation (120 times to 180 times of stirring once) for 20.5 to 21.5 days. In the above range, effective microorganisms such as yeast, lactic acid bacteria, fungi and the like are efficiently fermented, and then the natural components of the sequential three-row continuous herbal medicine are optimally realized.
The third fermentation can be performed at a temperature of 40 to 50 DEG C and a humidity of 45 to 55%. For example, at a temperature of 42 to 48 DEG C and a humidity of 48 to 52%. The production of organic by-products such as acetic acid, butyric acid, propionic acid, and bacteriocin is maximized in addition to the intrinsic components of the herb in the temperature and humidity ranges, thereby doubling the immunity and anti-cancer ability.
2 is a schematic view showing a method for producing a three-stage composite fermentation stock solution according to another embodiment of the present invention.
Referring to FIG. 2, after the third fermentation step, each of the vegetable materials may be mixed.
Mixing step
The mixing step (S50) may be performed in order to dilute and stir the fermentation stock solution of each of the third fermented vegetable materials.
The mixing can be performed by diluting each of the stock solution of the plant material fermentation broth with water 8 to 12 times, for example, diluting 9 to 11 times, and mixing them. In the dilution range, the low-volume fermentation stock solution is enlarged and converted to a large capacity through hydrolysis, thereby increasing the economic yield.
The mixing may be carried out for 1 to 2 days after the mixing, for example, 100 to 200 times of stirring. For example, a shake operation (120 to 180 times of stirring once) may be performed for 1.2 to 1.8 days. In the above range, effective microorganisms such as yeast, lactic acid bacteria, fungi and the like are efficiently fermented so that the inherent component of the herb cultured through continuous three-stage fermentation is more optimally realized.
Further, the present invention can provide a three-stage complex fermentation stock solution prepared by the above-described production method.
The three-stage composite fermentation stock solution according to the present invention realizes the inherent component effect of herbal medicine by continuously fermenting and cultivating useful microorganisms such as yeast, lactic acid bacteria and fungi including plant material through three-stage fermentation method with strict temperature and humidity control, The production of organic by-products such as acetic acid, butyric acid, propionic acid, and bacteriocin is maximized, thereby enhancing the immunity and anti-cancer ability.
Three-stage compound fermentation stock solution
One aspect of the present invention is a three-stage complex fermentation stock solution comprising wild ginseng, leek, and porcine potatoes, wherein the porcine potatoes contain raw porcine potatoes and dried porcine potatoes at a weight ratio of 1: 1.
The three-stage composite fermentation stock solution comprises 5 to 8% by weight of wild ginseng; 35 to 55% by weight of Yeast; And 35 to 55 wt% of potato potatoes.
The wild ginseng may be included in the anti-cancer ability and immunity enhancement purpose for the implementation of the present invention.
The ginseng may be contained in an amount of 5 to 8% by weight, for example, 6 to 7% by weight, based on 100% by weight of the total of the three-stage composite fermentation broth. It has the effect of controlling the nerve function in the human body, regulating the body fluid and metabolism function, enhancing the strength, anti-diuretic and sexual function, enhancing the resistance to stress, promoting digestion absorption and production of immune antibody, .
The yeast may be included for the purpose of inhibiting cell proliferation of cancer cells to achieve anticancer activity.
The lactose may be contained in an amount of 35 to 55% by weight, for example, 40 to 50% by weight, based on 100% by weight of the total of the three-stage composite fermentation broth. In addition, it has excellent antimicrobial activity against harmful bacteria of human body, and can be effectively used as a health functional food in addition to a therapeutic agent for prevention and treatment of cancer diseases.
The porcine potato may be included for the purpose of realizing anti-cancer and immunity enhancement of the present invention.
The porcine potato may be prepared by mixing raw pig potatoes and dried pig potatoes in a weight ratio of 1: 1 to 1: 1.3, for example, in a weight ratio of 1: 1 to 1: 1.2, for example, in a weight ratio of 1: , ≪ / RTI > It is easy to stir in the weight ratio range and it is possible to realize the optimum performance effect of the pig potato.
The porcine potato may be contained in an amount ranging from 35 to 55% by weight, for example, from 40 to 50% by weight based on 100% by weight of the total of the three-stage composite fermentation broth. It is effective in improving intestinal environment and promoting bowel function in the above-mentioned content range, further improving obesity, reducing neutral lipid, inhibiting antidiabetic and colon cancer development.
In addition, the three-stage complex fermentation broth according to one embodiment of the present invention can be used as a food composition or a pharmaceutical composition for improving, preventing or treating immunity and anticancer ability.
The food composition containing the three-stage composite fermentation stock solution, which is another aspect of the present invention, is used for various food products such as beverages, soups, soups, frozen foods and other processed foods (breads, cookies, , Tea, and functional foods), and can be provided as a health functional food. &Quot; Health functional food "as defined in the present invention refers to food prepared and processed by using raw materials or ingredients having useful functions in the human body according to the Act on Health Functional Foods." Functional " It is intended to take nutrients for the purpose of controlling nutrients and obtaining effects that are useful for health use such as physiological action. The amount of the food composition of the present invention to be added to each health functional food may be set based on the effective intake amount per day for an adult, but is usually preferably 1 to 50% by weight. The method of addition is not particularly limited, and it may be added from the beginning together with other raw materials used for each food and drink. The amount of the extract in the food or beverage may generally be comprised between 0.01 and 80% by weight of the total weight of the food composition of the present invention.
In addition, the food composition of the present invention may further comprise a food-acceptable food-aid additive. Preferably, natural carbohydrates or various flavors and the like may be contained as additional components. For example, natural carbohydrates include monosaccharides such as glucose, fructose and the like; Disaccharides such as maltose, sucrose, oligosaccharides and the like; And polysaccharides such as dextrin and cyclodextrin, and sugar alcohols such as xylitol, sorbitol and erythritol. As the flavor, natural flavoring agents (tau martin, stevia extract, for example, rebaudioside A and glycyrrhizin) and synthetic flavors (saccharin, aspartame, etc.) can be used. In addition, the food composition of the present invention may further contain various nutrients, flavors such as vitamins, electrolytes, dietary components, synthetic flavors and natural flavors, colorants and aging agents, pectic acid and its salts, alginic acid and its salts, Protective colloid thickeners, pH adjusting agents, stabilizers, preservatives, glycerin, alcohols, carbonating agents used in carbonated drinks, and the like. In addition, the present invention can be used as a lactic acid bacterial drink such as yogurt, or as a mixed agent such as paste. These components may be used independently or in combination.
The pharmaceutical composition containing the three-stage composite fermentation stock solution, which is another aspect of the present invention, may be formulated into oral compositions such as powders, granules, solutions, tablets, capsules, suspensions, emulsions, syrups and aerosols, And may be formulated into injectable solutions in the form of external preparations, suppositories, and sterile injectable solutions. Examples of carriers, excipients and diluents that can be contained in the composition including the three-stage complex fermentation stock solution include lactose, dextrose, sucrose, sorbitol, mannitol, xylitol, erythritol, maltitol, starch, acacia rubber, alginate, gelatin, Calcium phosphate, calcium silicate, cellulose, methylcellulose, microcrystalline cellulose, polyvinylpyrrolidone, water, methylhydroxybenzoate, propylhydroxybenzoate, talc, magnesium stearate and mineral oil. In the case of formulation, it can be prepared using diluents or excipients such as fillers, extenders, binders, humectants, disintegrants, surfactants and the like which are usually used. Solid formulations for oral administration include tablets, pills, powders, granules, capsules and the like, which may contain at least one excipient such as starch, calcium carbonate, sucrose or lactose, Gelatin and the like. In addition to simple excipients, lubricants such as magnesium stearate talc may also be used. Examples of the liquid preparation for oral administration include suspensions, solutions, emulsions, and syrups. In addition to water and liquid paraffin, simple diluents commonly used, various excipients such as wetting agents, sweeteners, fragrances, preservatives and the like may be included . Formulations for parenteral administration may include sterile aqueous solutions, non-aqueous solutions, suspensions, emulsions, freeze-dried preparations, and suppositories. Examples of the suspending agent include propylene glycol, polyethylene glycol, vegetable oil such as olive oil, injectable ester such as ethyl oleate, and the like. Examples of the suppository base include witepsol, macrogol, tween 61, cacao paper, laurin, glycerogelatin and the like. The amount of the pharmaceutical composition of the present invention to be used may vary depending on the age, sex and body weight of the patient, but it is generally 0.01 to 3 g / kg, preferably 1 to 3 g / kg, Lt; / RTI > Further, the dose of the extract may be increased or decreased depending on the route of administration, degree of disease, sex, weight, age, and the like, and therefore, the dose does not limit the scope of the present invention.
Hereinafter, the configuration and operation of the present invention will be described in more detail with reference to preferred embodiments of the present invention. It is to be understood, however, that the same is by way of illustration and example only and is not to be construed in a limiting sense.
Further, it is to be understood that the present invention is not limited to the above-described embodiments, and various modifications and changes may be made without departing from the scope of the present invention.
Example
Example 1
The above-mentioned vegetable materials were each prepared and included in the content ratios shown in Table 1 below to prepare a three-stage composite fermentation broth of the present invention. More specifically, first, vegetable materials such as 10 kg of wild ginseng, 60 kg of Yeoju and 60 kg of potatoes were prepared. At this time, the potatoes contained dried pig potatoes and raw potato potatoes at a weight ratio of 1: 1.
Then, for the first fermentation, wild ginseng was cut into sections and roasted in a medium heat. Then, shake operation (100 times or more per day) was performed daily at 27 ° C and 30% humidity for 7 days. Yeoju was dried and firstly fermented with fresh water. Shake operation (more than 100 times) was performed daily at 27 ℃ and 30% humidity for 7 days. The dried pork potatoes were roasted in a fire, and the raw pork potatoes were cut into sections. The dried pork potatoes and raw pork potatoes were mixed at a ratio of 1: 1, Shake operation (more than 100 times at once) was performed at 30% humidity condition.
Then, for the second fermentation, each of the first fermented wild ginseng, leek, and porcine potatoes was subjected to a daily shake operation (more than 100 times at a time) for 7 days at a temperature of 37 ° C and a humidity of 45%. On the 8th day, the upper part of each vegetable material was covered with gauze to produce lactic acid bacteria membrane.
Then, for the third fermentation, each of the second fermented wild ginseng, lambs, and porcine potatoes was subjected to a daily shake operation (100 times or more at a time) for 7 days at a temperature of 45 캜 and a humidity of 50%.
Then, the third fermented wild ginseng, leek, and the potato fermentation stock solution were diluted 10 times with the bottled water and blended to perform a shake operation (100 times or more) for about one day. Then, it was distilled to finally obtain a three-stage composite fermentation stock solution according to the present invention.
Examples 2 to 3
A three-stage composite fermentation stock solution was prepared in the same manner as in Example 1, except that the ingredients were compounded as shown in Table 1 below.
Comparative Example 1
The third and the third fermentation stock solutions were prepared in the same manner as in Example 1 except that the second and third fermentations were omitted and the contents were combined as shown in Table 1 below.
Comparative Example 2
A three-stage composite fermentation stock solution was prepared in the same manner as in Example 1, except that the second fermentation was omitted and the ingredients were combined as shown in Table 1 below.
Comparative Example 3
A three-stage composite fermentation stock solution was prepared in the same manner as in Example 1 except that the third fermentation was omitted and the ingredients were combined as shown in Table 1 below.
Comparative Example 4
Stage composite fermentation stock solution was prepared in the same manner as in Example 1, except that the ingredients were replaced with other ingredients except for potato and sweet potato, and the ingredients were mixed as shown in Table 1 below.
One
2
3
One
2
3
4
article
room
method
minute
Observation result
According to one embodiment of the present invention, the change in the state of first, second and third fermentation of each of the vegetable materials including wild ginseng, leek, and porcine potato was observed as follows.
3 is a photograph showing a change state of a material during the first fermentation according to Example 1 of the present invention.
Referring to FIG. 3, according to one embodiment of the present invention, at the beginning of the first fermentation, wild ginseng, sweet potatoes, and porcine potatoes maintain a circular state (FIG. 3 (A)), , The wild ginseng keeps a peculiar smell of wild ginseng in a pale brownish color while Yeoju keeps a distinctive smell in a dark brownish color and the porcine potato keeps a peculiar smell of pork potato in light milk light 3 (B)).
4 is a photograph showing a change state of a material during the second fermentation according to Example 1 of the present invention.
Referring to FIG. 4, according to one embodiment of the present invention, at the beginning of the second fermentation, wild ginseng, sweet potatoes, and porcine potatoes maintain a state containing a large amount of solid content (FIG. 4 (A)), When the 14th day is reached, the wild ginseng releases heat, gas (NO 2 : vasoconstrictor, O 2 and water: the final product from the citric acid circuit), and a white lactic acid bacterium begins to form on the upper side The floating ginseng begins to float upward from the first day), and the potatoes and pork potatoes sink downward and at the same time a white lactic acid bacteria film starts to appear on the upper part of the potato (Fig. 4 (B)). At this time, the wild ginseng keeps a sour smell in light milk light, Yeoju keeps a sour smell in a dark ocher, and a sweet potato keeps a sour smell with a dark brown light.
FIG. 5 is a photograph showing a change state of the material during the third fermentation according to Example 1 of the present invention. FIG.
Referring to FIG. 5, according to one embodiment of the present invention, at the time of the third fermentation, wild ginseng, lentil, and porcine potatoes are kept in a state containing floating matters (FIG. 5 (A)), When the 21st day is reached, the wild ginseng produces a mono-fatty acid (acetic acid) in the organic products, and a white lactic acid bacterium is formed on the entire upper part of the ginseng (from the 15th day the floating ginseng sinks down again) And a white lactic acid bacteria membrane is located above the upper part (Fig. 5 (B)). At this time, the wild ginseng keeps a little alcohol (alcohol) smell in dark brown light, Yeoju keeps a slightly sour smell in dark ocher, and the potatoes keep a slightly sour smell in dark brownish light.
According to one embodiment of the present invention, the useful microorganisms such as yeast, lactic acid bacteria, and fungi are efficiently fermented during the continuous fermentation culture in three stages for 21 days through strict temperature and humidity control, In addition, the production of organic by-products such as acetic acid, butyric acid, propionic acid and bacteriocin is maximized, and the effect of enhancing the immunity and the anticancer ability is doubled.
Sensory evaluation
Preparation and method of evaluation
For the sensory evaluation of the beverage made from the three-stage composite fermentation broth according to the present invention, the sensory properties such as aroma, taste, color, and taste of the fermented extract of the present invention were evaluated according to the following criteria and conditions.
First, in order to consider the universally specific validity of the sensory evaluation, the subjects were randomly selected and appropriately considered the total age and male sex ratio.
The subjects were 500 specimens, 258 males and 242 females. Considering that the age group preferring beverages is not focused on a certain age range, it is recommended that people from teenagers and middle-aged middle- Respectively.
Especially, in order to obtain definite results, the sensory evaluators, who are the subject of the experiment, explained the purpose of the sensory evaluation, the purpose of the experiment and the evaluation items and have the ability to identify the quality difference by conducting enough training.
In order to remove residual effects of foods such as meals and beverages which were taken first in the drinking water test of the present invention, excessive intake of food or food was prohibited 3 hours before the sensory evaluation.
Sensory evaluation result
As described above, the sensory evaluation of the three-stage complex fermented undiluted solution was performed on the subject randomly selected and randomly selected. This was a 5-point preference test, and the evaluation items of the preference degree were the overall flavor, taste, And the results are shown in Tables 2 and 3 below.
[Table 2]
[Table 3]
As a result of the evaluation, the second and third fermentations were omitted (Comparative Example 1), the second fermentation was omitted (Comparative Example 2), the third fermentation was omitted (Comparative Example 3), or the case where the potato and the potato are excluded from the ingredient (Comparative Example 4), the flavor, sweetness, color, and taste are not excellent and the sensory effect as a whole is lowered have.
On the other hand, in the case of the three-stage complex fermented undiluted solution (food composition) according to one embodiment of the present invention as in Examples 1 to 3 of the above Table 2, in all sensory evaluation fields such as aroma, sweetness, In the first place. Particularly, according to the present invention, continuous fermentation of useful microorganisms such as yeast, lactic acid bacteria, and fungi through a three-stage fermentation process with strict temperature and humidity control realizes the inherent component effect of herbicides. In addition, acetic acid, butyric acid, propionic acid and bacteriocin And thus maximizes the production of organic by-products, thereby enhancing the immunity and doubling the anticancer capacity.
While the invention has been shown and described with reference to certain preferred embodiments thereof, it will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims. This is possible.
Therefore, the scope of the present invention should not be limited by the described embodiments, but should be determined by the scope of the appended claims as well as the appended claims.
Claims (16)
Subjecting the vegetable material to first fermentation at 25 to 30 DEG C and a humidity of 25 to 35%, respectively;
Fermenting the first fermented vegetable material at 35 to 40 DEG C and a humidity of 40 to 50%, respectively; And
Fermenting the second fermented vegetable material at a temperature of 40 to 50 DEG C and a humidity of 45 to 55%, respectively.
The vegetable material may be selected from the group consisting of wild ginseng, lentil, pork potato, plum, kale, pumpkin, grape, pear, onion, radish, aloe, rice leaf, celery, kelp, carrot, eggplant, seaweed, plum, chestnut, Wherein the nutrient solution comprises at least one selected from the group consisting of cabbage, shiitake mushroom, lotus root, leek, parsley, ginger, filament, jujube, taro, garlic, potato, fig, ≪ / RTI >
Wherein the vegetable material comprises wild ginseng, leek and pig potatoes.
Wherein the porcine potato comprises a mixture of raw porcine potato and dried porcine potato at a weight ratio of 1: 1.
Wherein the raw potatoes are cut into slices and then used, and the dried potatoes are used after heating.
Wherein the wild ginseng is cut into sections and then heated and used in the first fermentation.
Wherein in the first fermentation, the vegetable material is agitated 100 to 200 times for 6 to 8 days, respectively.
Wherein in the second fermentation and the third fermentation, the vegetable material is sealed with a gauze.
Wherein in the second fermentation, the vegetable material is agitated 100 to 200 times for 6 to 8 days, respectively.
Wherein in the third fermentation, the vegetable material is agitated 100 to 200 times for 6 to 8 days, respectively.
After said third fermentation, diluting each of said fermented vegetable material 8 to 12 times; Mixing the diluted vegetable material and stirring the mixture for 1 to 2 days for 100 to 200 times.
Lt; / RTI >
Wherein the porcine potato comprises a raw potato and a dried potato at a weight ratio of 1: 1.
Wherein the weight ratio of the wild ginseng to the potato is 1: 2.5: 2.5 to 1: 7: 7.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107647390A (en) * | 2017-09-21 | 2018-02-02 | 洪丹青 | A kind of preparation method for the vegetables and fruits ferment for improving activity |
| KR20200076982A (en) * | 2018-12-20 | 2020-06-30 | 농업회사법인 주식회사프롬웰 | Method for manufacturing fig jam and fig jam manufactured by the same |
| KR20220062921A (en) * | 2020-11-09 | 2022-05-17 | 샘표식품 주식회사 | Fermented product with truffle flavor using eggplant and shiitake and manufacturing method thereof |
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| JP2013063046A (en) * | 2011-09-20 | 2013-04-11 | Magmag Japan:Kk | Fermented garlic and method of producing the same |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107647390A (en) * | 2017-09-21 | 2018-02-02 | 洪丹青 | A kind of preparation method for the vegetables and fruits ferment for improving activity |
| KR20200076982A (en) * | 2018-12-20 | 2020-06-30 | 농업회사법인 주식회사프롬웰 | Method for manufacturing fig jam and fig jam manufactured by the same |
| KR20220062921A (en) * | 2020-11-09 | 2022-05-17 | 샘표식품 주식회사 | Fermented product with truffle flavor using eggplant and shiitake and manufacturing method thereof |
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